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next victim? Waygu Briskett

post #1 of 9
Thread Starter 

so i stopped off at a butchers and they had one waygu brisket and i said What the heck it's small. 5.75 lbs at 4.95/lb.

 

it a thin cut of meat so it probably won't take a long time to cook. i going to drop this in the Vision Komodo tomorrow morning and see see how it cooks.

 

any tips on Waygu vs normal brisket?

post #2 of 9
I posted a thread on one a while back...I'll see if I can find it
post #3 of 9
post #4 of 9
i dont see why youd treat it any different. rub it, smoke it, enjoi! unless of course you have something else in mind?
post #5 of 9
Thread Starter 

all rubbed down and put to bed for an early smoke!

 

 

 

it looks like a flat only , very lean, very little fat cap. this is the under side. trimmed off the hard fat chunk

 

 

 

rubbed it down with a new brisket rub recipe i'm working on. 

 

placed back in the fridge until about 5 am tomorrow. who needs sleep?

post #6 of 9
Nice. What kinda wood you planning on using? Will be watching for more view! drool.gif
post #7 of 9
Thread Starter 

royal oak lump with a 4-5 chunks of Hickory

 

here is the only pic of it finished . it was very lean and tender enough to be considered good.

 

 

 

ran about 250 until it hit the stall then foiled, took out of smoker at 190IT. let sit int he foil (double wrapped) in the oven for 2 hrs while i made chicken and hot dogs.

 

looked a little more dry that the pic shows but it was still very moist and added in Chef JJ Au Jus, it wound up being a crowd pleaser . 

post #8 of 9
Quote:
Originally Posted by dewetha View Post

royal oak lump with a 4-5 chunks of Hickory

 

here is the only pic of it finished . it was very lean and tender enough to be considered good.

 

 

 

ran about 250 until it hit the stall then foiled, took out of smoker at 190IT. let sit int he foil (double wrapped) in the oven for 2 hrs while i made chicken and hot dogs.

 

looked a little more dry that the pic shows but it was still very moist and added in Chef JJ Au Jus, it wound up being a crowd pleaser . 

 

looks good. how was it compared to a regular brisket, as far as taste?
post #9 of 9
Thread Starter 

as far as taste? it's different for sure, hard to describe. I wish it was a whole packer cut but for what it was, it was very good, seamed less fatty, but had great flavor. I'm going to get a regular brisket and do that soon on the same cooker. see if i can really tell.

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